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Unread 08-20-2013, 12:04 AM   #18
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Join Date: 01-06-12
Location: Nuremburg PA
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I used to use a mustard slather that has beer, brown sugar, a little homemade rub, and some tabasco in it on everything. I then made some ribs with the slather and my rub on it, some with a layer of Lawreys and then my no salt rub on it and a couple slabs with just some kosher salt and my rub on it. The lawreys ribs were way to salty, the ones with the slather and rub on it were pretty good, but the ones with just kosher salt and a little rub on them were by far the best ones. I now only use the slather on butts and whole shoulders because I think the bark comes out a little more flavorful on those bigger cuts of pork, but that could just be a bunch of bull chit also.
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.
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